A zesty twist on the traditional Sunday lunch
This one tray dish reduces clean up time!
400g spring carrots, scrubbed and halved lengthways
150ml hot chicken stock
6 thyme sprigs
4 skin-on chicken breasts
Juice of 2 large oranges
200g spring greens, trimmed
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the carrots, stock and most of the thyme in a large roasting tray, cover with foil and bake for 10 minutes
- Remove the foil and place the chicken breasts on top of the carrots. Pour the orange juice over the chicken, dot with butter and season generously. Scatter with the remaining thyme. Return to the oven – uncovered – for 30 minutes, until the chicken is cooked through and the carrots are tender.
- Meanwhile, cook the spring greens in a large pan of boiling salted water (or steam) for a minute until just cooked. Drain thoroughly.
- When the chicken is ready, stir the spring greens into the roasting tin and serve.